| Entries |
| Document | Title | Date |
|---|
| 20080254177 | Methods For Extending The Shelf-Life of Food Compositions Containing Polyunsaturated Fatty Acids - A process for preparing a food composition by mixing a nutritive base with at least one long chain polyunsaturated fatty acid; cooking the resulting mixture at a temperature not less than about 50° C.; adding to the food composition at least one oxidatively protected long chain polyunsaturated fatty acid; and packaging the resulting composition in an oxygen depleted environment within a sealed container to provide the food product that exhibits (1) acceptable palatability to an animal and (2) a shelf-life of at least about 6 months when stored at ambient temperature without opening the container. | 10-16-2008 |
| 20080260921 | Process for Producing Ready-to-Eat Chow Mein (Fried Noodle) - The present invention provides a process for producing ready-to-eat chow mein which can afford such a feeling and fragrant flavor as experienced when we eat the chow mein baked on a hot iron plate. It mixes floor, starch, table salt, water and the like to form a material and kneads the material. The thus kneaded material is extended and rolled to a predetermined thickness to form a noodle blank. This noodle blank is cut to a predetermined width and waved to form lines of noodle. These lines of noodle are converted to α-state with a steamer. A seasoning liquid of a predetermined concentration is sprayed to these lines of noodle and then are molded into a predetermined shape. Thereafter, they are oil fried to produce a mass of seasoned and fried noodles. This seasoned and oil fried mass of noodles is baked until it has its surface heated up to 150 degrees C. to 240 degrees C. so as to brown it. | 10-23-2008 |
| 20090029020 | CYCLODEXTRIN INCLUSION COMPLEXES AND METHODS OF PREPARING SAME - Cyclodextrin inclusion complexes and methods for preparing and using the cyclodextrin inclusion complexes. A method for preparing a cyclodextrin inclusion complex can include dry blending cyclodextrin, an emulsifier and a thickener to form a dry blend, and mixing a solvent and a guest with the dry blend to form a mixture comprising a cyclodextrin inclusion complex. In some embodiments, the mixture can be dried to form a dry powder or emulsified to form an emulsion. The dry powder or the emulsion can be used in a variety of applications (e.g., beverages, food products, chewing gums, dentifrices, candy, flavorings, fragrances, pharmaceuticals, nutraceuticals, cosmetics, agricultural products, photographic emulsions, waste stream systems, and combinations thereof). | 01-29-2009 |
| 20090035427 | Sweet tea composition without use of natural or artificial sweeteners - A sweet tea product, and a process for the preparation of that sweet tea product. The process comprises blending tea leaves with sweet blackberry leaves to create a tea leaf and blackberry leaf blend, and then steeping the tea leaf and blackberry leaf blend in a solvent, to extract flavor components of both leaves. The solvent is preferably water. The resulting sweet tea is advantageous, in that it has the characteristic high sweetness of sweet tea, yet is made without the addition of either artificial or natural sweeteners. | 02-05-2009 |
| 20090074925 | ENZYMES - The present invention relates to enzymes and processes. In particular, there is described an isolated polypeptide comprising the amino acid sequence corresponding to | 03-19-2009 |
| 20090081342 | Method for Freezing a Food Product - A method for freezing a food product comprising the steps of: (a) contacting the food product with a freezing surface, the freezing surface having a temperature of from −10° C. to −50° C.; and (b) removing the food product from the freezing surface, characterised in that in step (a) a layer of a frozen aqueous solution is present between the food product and the freezing surface, the solution having a Tg′ below −60° C. and a solute concentration of from 0.001 to 20% by weight. | 03-26-2009 |
| 20090155431 | Stick-Shaped Snack and Method for Producing the Same - An object of the present invention is to provide a straight stick-shaped snacks and a method for producing the same. | 06-18-2009 |
| 20090155432 | CALCIUM-ENRICHED FOOD PRODUCT - The present invention is directed to a calcium-enriched chewable baked food product in which at least one piece of the food product provides the recommended daily DRI of elemental calcium. The calcium-enriched baked food product has a mouth feel, texture and taste substantially similar to a non-calcium-enriched baked food product. The food product also provides Vitamin D | 06-18-2009 |
| 20090258124 | Hydrolyzed liquid sweetener for livestock - The present invention includes a liquid sweetener made from a lactose containing liquid that can be used to coat animal feed to increase palatability. It also includes methods of making the liquid sweetener and making animal feed with increased palatability. The methods include hydrolyzing whey or whey derivatives and adding amino acids to promote a Maillard reaction to synthesize the sweetener. | 10-15-2009 |
| 20100015305 | Turkey seasonings, toppings and bits, and methods of making same - Food toppings and seasonings made from turkey meat, including turkey “bacon” bits and methods for their manufacture are provided. While turkey has long been an attractive alternative to red meat in nearly every food sector, there is presently no suitable alternative to the traditional pork-based bacon bits or the imitation bacon bits made from vegetable protein. Consumption of any type of red meat, including pork-based products such as genuine bacon bits, raises significant health concerns given the connection between red meat consumption and an increased risk of developing cardiovascular disease, cancer, and other significant threats to one's health. While imitation bacon bits generally do not raise such concerns due to their much lower saturated fat content, such bits often fail to match genuine bacon bits for taste, texture and appearance. The turkey bits of the present invention and the processes for making same provide a healthier replacement for pork-based bacon bits, without in any way sacrificing taste, texture or appearance. | 01-21-2010 |
| 20100092631 | COMBINATIONS OF ABIETIC ACID ESTERS WITH ONE OR MOTE TERPENES AND USE THEREOF FOR COATING FRUIT OR VEGETABLES - The present invention relates to a method of coating fruit or vegetables, comprising the application of a composition comprising one or more abietic acid ester(s) or mixtures thereof, in combination with one or more terpene(s). | 04-15-2010 |
| 20100159091 | PROCESS - A process for preparing a reduced fat chocolate comprises the steps:
| 06-24-2010 |
| 20100178399 | Method and composition for tenderizing meat - The present application relates to an adhesive paste and a method of using an adhesive paste for tenderizing meat, comprising providing a suitable amount of meat and providing a paste having a consistency which enables it to adhere to a surface of the meat with minimal dripping or running, applying the paste to at least a lower surface of the meat and exposing the meat to a heat source for cooking and the meat is tenderized during cooking. | 07-15-2010 |
| 20100227034 | Process for Manufacturing a Sweetener and Use Thereof - Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from | 09-09-2010 |
| 20100291272 | METHODS FOR REDUCING OIL UPTAKE OF FRIED FOODS - The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food. | 11-18-2010 |
| 20100316777 | METHOD AND APPARATUS FOR SMOKING FOOD PRODUCTS - A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product. | 12-16-2010 |
| 20110223297 | Anti-Caking Agent for Flavored Products - The present invention generally relates to the use of porous particles to control the release of a liquid, such as the release of a flavor in a food product. Liquid components, such as flavorants, are loaded into porous particles to form a composition. The pore diameter, pore tortuosity and loading parameters determine the characteristics of the composition and the release profile of the liquid. | 09-15-2011 |
| 20110244094 | LOW CALORIE COMPOSITE SWEETENER AS SUGAR ALTERNATIVE AND METHODS FOR PRODUCING THE SAME - The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike. | 10-06-2011 |
| 20110244095 | Method for Coating Food Products - A method for coating food products includes applying, on food products, a composition containing one or more film-forming agents in a solvent, wherein application is carried out by atmospheric pressure showering of the composition or by immersion into the composition. | 10-06-2011 |
| 20110318459 | FLAVOURING COMPOSITIONS AND METHODS FOR MAKING SAME - Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour addition, enhancement, and/or substitutes for flavourings typically obtained only after long aging methods. | 12-29-2011 |
| 20120009313 | Friable, baked potato pieces and process - Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to the discrete potato pieces that are prepared in processing and are desired in the final product, the process entails baking potatoes; pressing the potatoes to a predetermined thickness; freezing the potatoes; breaking the potatoes into discrete pieces; drying the discrete pieces to form a skin thereon and preferably lightly brown the surfaces; and freezing and packaging the pieces. Oven heating will be sufficient to provide a browning effect to a light golden to golden brown color and form a skin on the exterior surface of exposed potato pulp, both important to the preparation of the best product. | 01-12-2012 |
| 20120093986 | METHOD FOR PRODUCING HIGHLY PALATABLE DRY CAT FOOD - The present invention relates to a method for producing highly palatable dry cat foods, by providing dry cat food preparations having specific compositions and/or texture properties, and by adding thereto palatability enhancers, so as to obtain highly palatable dry cat foods. Preferably, the present invention provides highly palatable dry cat foods having a rigidity below or equal to about 100 N/mm. Also is the present invention related to a method for increasing the palatability effect of a liquid palatability enhancer for use in dry cat food preparation, and to kits useful for enhancing palatability of dry cat foods. | 04-19-2012 |
| 20120121774 | SYSTEM AND METHOD FOR COATING BULK ARTICLES - A system for coating to tablets or other articles includes an elongate pan for retaining a bed of articles, a coating discharge system comprising a plurality of individually-controlled spray zones located linearly along said pan, and a means for distributing said articles along the pan wherein the full surface of all of said articles is exposed to said spray. A controller is programmed to operate the system to initiate a batch mode start-up sequence to coat an initial load of articles, a continuous, or a shut-down sequence, by controlling the dispensing of coating fluid on a zonal basis, and optionally controlling the distribution of articles in the pan and their discharge by controlling the effective height of a weir and the degree of tilt of the system. | 05-17-2012 |
| 20120148715 | BERRY DIPPER AND METHOD - A dipping system and method for coating of stemmed fruit, includes a conveyer, for transporting stemmed fruit from a loading station to a receiving station, a UV station disposed between the loading and receiving stations, the conveyer running through the UV station for surface microbial disinfection of the stemmed fruit carried by the conveyer. A dipping station is disposed between the UV and receiving stations and includes a heated coating reservoir. Coating of the fruit occurs upon passage of the conveyer over the heated coating reservoir. Fruit holding clips enable suspension of the fruit from the conveyer and enable coating of the fruit without submersion of the conveyer and fruit leaves in the coating reservoir. | 06-14-2012 |
| 20120164289 | MACHINE FOR DISPENSING CHOCOLATE CLUSTERS - A cluster dispensing machine dispenses clusters having a hand-formed appearance while minimizing broken and crushed aggregate. The dispensing machine uses a flexible pinch valve to meter the chocolate and aggregate mixture. The flexible pinch valve minimizes broken and crushed aggregate. The machine drops the metered chocolate and aggregate mixture onto a conveyor in order to provide a hand-formed appearance to the clusters. | 06-28-2012 |
| 20120219675 | APPARATUS AND METHOD FOR MANUFACTURING PET FOOD - A manufacturing apparatus and a manufacturing method of pet food are provided. The manufacturing apparatus comprises a material inlet through which a kneaded material is fed, the kneaded material being obtained through kneading a raw pet food material; an extrusion molding section configured to extrude the kneaded material through an extruding outlet; a cutter configured to cut the kneaded material extruded through the extruding outlet at desired intervals to form material grains; a reservoir disposed in a location to receive the material grains falling due to the cutting; an agitating section provided in the reservoir and configured to agitate the material grains; a heating section configured to heat the material grains while the material grains are agitated by the agitating section; and a drying section configured to dry the material grains within the reservoir after the heating. | 08-30-2012 |
| 20120269941 | PINEAPPLE COATING APPLICATION DEVICE WITH APPLICATOR AND CONVEYOR BRUSHES AND RELATED METHODS - A pineapple coating application device may include a frame, and a pineapple roller conveyor carried by the frame and having laterally extending conveyor brushes to advance pineapples along a longitudinal path of travel. Adjacent ones of the laterally extending conveyor brushes may rotatably capture the pineapples therebetween. The pineapple coating application device may include a pineapple coating dispenser, and a laterally extending applicator brush positioned above the pineapple roller conveyor to cooperate with the laterally extending conveyor brushes to apply a coating to the pineapples from the pineapple coating dispenser as the pineapples are rotated and advanced along the longitudinal path of travel. | 10-25-2012 |
| 20130004632 | Reticulate Dairy Based Product - The present invention pertains to a method for producing a reticulate dairy based product, comprising subjecting a dairy based product to an extrusion to obtain multiple individual threads of the dairy based product and structuring said multiple individual threads of the dairy based product to obtain a reticulate dairy based product. Moreover the present invention pertains to a reticulate dairy based product obtainable by this method and to a reticulate dairy based product comprising a coherent network of multiple entangled individual threads of a dairy based product. | 01-03-2013 |
| 20130164420 | Natural Sweetener And Method Of Making - A natural sweetening composition comprising a plant based natural high intensity sweetening compound, molasses, and a carrier/substrate. | 06-27-2013 |
| 20130273221 | METHOD AND APPARATUS FOR BAKING FOOD PRODUCTS - The present disclosure relates generally to a method and apparatus for baking a food product. The method includes filling a plurality of filling a plurality of molds of a first piece of the baking apparatus with the food product, positioning a second piece of the baking apparatus over the first piece, engaging an alignment mechanism of the first piece and the second piece, heating the baking apparatus for a predetermined period of time, and removing the baking apparatus from heat. | 10-17-2013 |
| 20130287912 | GLAZING AGENT FOR BAKED GOODS - The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt % of vegetable protein, optionally homogenise the vegetable protein solution, heat vegetable protein solution at a temperature of from 100 to 155° C. for 0.1 seconds to 60 minutes. The present invention is also directed to a glazing agent obtainable by the method and to a glazing agent comprising a solution of 5 to 15 wt % of vegetable protein with a viscosity of 35 m Pa·s or lower. Furthermore the present invention is directed to the use of a vegetable protein solution as a glazing agent for baked goods. | 10-31-2013 |
| 20140030399 | Multi-Dipping Station - A system for coating fruit with a substance utilizing a vat that stores a coating substance which can be applied via a dipping process. A dipping cover having a rim is provided for engaging an upper rim of the vat. A dipping tray carries a plurality of fruit items and includes a plurality of receptacles for carrying the fruit items. The dipping tray has a profile smaller than the interior of the vat allowing the dipping tray to be lowered so that the coating substance contained within the interior of the vat may engage the fruit. The dipping cover is configured for supporting the dipping tray in an elevated position once the fruit has been coated allowing excess coating to be vibrated off the dipped fruit. | 01-30-2014 |
| 20140147563 | PROCESS AND PRODUCT - A method of making a coffee flavour soluble granule, including the combining of spray-dried coffee flavour with Maillard process flavour and caramel sugar to form a fine powder, suspending this powder in a fluidised bed and spraying it with a aqueous saccharide binder solution. The product provides both the flavour and appearance of coffee, at considerably lower cost, and it can be used in any application in which coffee flavour is desired. | 05-29-2014 |
| 20140186501 | Method for Coating a Food Product with a Water Soluble Flavoring - A method for coating a food product comprises placing a food product including fat and moisture in a vacuum mixer, applying low temperature heat to the food product to create a heated food product, the low temperature heat being below a melting point of the fat in the food product, applying vacuum to the heated food product, adding a first flavoring to the vacuum mixer, and applying vacuum to the heated food product and the first flavoring to create a first coated food product. | 07-03-2014 |
| 20140220200 | Combined Utensil - The present disclosure describes a utensil, which is essentially a combination of a knife and a spoon with modifications. While the knife portion of the utensil includes a blade, the spoon portion includes a convex scoop. The scoop and the blade are structurally combined and share a single handle. The scoop is a half convex and it is aligned with the blade side by side. The bottom of the scoop is flat, on the same plane as the bottom side of the blade. The end of the half convex merges smoothly with the cutting end of the blade. The current utensil is particularly useful for spreading cream, butter, or cheese. For instance, after cutting the bread with the blade, the spoon portion may be used for obtaining and disposing the butter on the bread piece, and the blade and spoon portions, as combined, may be used for the spreading process. | 08-07-2014 |
| 20140234500 | METHOD AND DEVICE FOR EDIBLE PRINTING ON FOODSTUFFS - The method and device for edible printing ( | 08-21-2014 |
| 20140272038 | FOOD PRODUCT INCLUDING FULLY OR PARTIALLY COOKED EGG - A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product. | 09-18-2014 |
| 20140302208 | MOULDING - The invention provides methods and systems for molding three-dimensional products from a mass of foodstuff. The systems include a rotatable drum provided with mold holders that accept removable molds that are filled with the mass of foodstuff to form the three-dimensional products. The method includes use of the system to fill removable molds in filling operations to form the three-dimensional products. | 10-09-2014 |
| 20140322405 | METHOD FOR ENHANCING THE SENSORY APPEAL OF FOODSTUFFS - A method by means of which both the sensory appeal and the dietary fiber content can be increased in a range of food products. By assuring that a suitable dietary fiber component is substantially completely converted to a fully-dispersed colloidal sol, such a material in this state can produce beneficial changes in the sensory and functional properties of certain foods to which it is added while being otherwise undetectable by the consumer. “Suitable” dietary fiber being on that is capable of becoming the dispersed phase in a colloidal sol, and that neither has nor reacts to produce any objectionable taste, aroma, color or mouth-feel in the food to which it is added. | 10-30-2014 |
| 20140370171 | SUGAR COMPOSITION MAINLY COMPOSED OF SUCROSE AND D-PSICOSE, AND METHOD FOR PRODUCING THE SAME - Object: To provide a homogeneous sugar composition containing sucrose, which is widely used as a sweetener in the food industry, and D-psicose, which has physiological effects such as lowering body fat. Also to provide a food or drink, a drug or quasi-drug, or a cosmetic in which a sucrose mixture that contains D-psicose is used. | 12-18-2014 |
| 20150044338 | ULTRASONIC ROTARY MOLDING - The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes one or more cutting tools that cut, and perhaps three dimensionally mold, food product strips. The system may include a movable backing plate that is located below the point where the ultrasonic rotary wheel cuts the food product strips. The movable backing plate may be spring loaded and it may exert force upwards against the conveyor belt and in turn against the food product. | 02-12-2015 |
| 20150056347 | FOOD PRODUCTS HAVING AN IMPROVED APPEAL TO PET OWNERS AND AT LEAST A MAINTAINED PALATABILITY TO PETS, AND METHODS OF PREPARATION - The present invention relates to the use of a palatability-enhancing composition comprising at least one dry food aroma and at least one pet food palatability enhancer in a pet food product, for improving appeal to pet owners while at least maintaining palatability to pets of said pet food product, in comparison with said pet food product which does not comprise said dry food aroma. | 02-26-2015 |
| 20150104552 | CAPSULE CLUSTERS FOR ORAL CONSUMPTION - A method of manufacturing an oral product includes creating a matrix from a plurality of capsules, a powdered component, a viscous component and a binder and molding the matrix into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch. | 04-16-2015 |
| 20150125582 | METHOD FOR PRODUCING COOKED NOODLE - Provided is a cooked noodle capable of maintaining a good texture and good taste and flavor even after refrigerated or frozen-stored. A method for producing a cooked noodle, comprising allowing a liquid comprising 1.0 to 15.0% by mass of a sugar and 0.5 to 8.0% by mass of a starch to attach to a heat-cooked noodle. | 05-07-2015 |
| 20150321208 | FLAVORING OR SWEETENING SPRAY DELIVERY SYSTEM - A liquid delivery system is described. The liquid delivery system includes a nozzle sized and shaped to form a certain spray pattern to deliver, among other possible liquids, a liquid form of a flavoring agent or sweetener into another liquid or a food. In some examples, the nozzle may be shaped to provide a desired velocity of liquid. In other examples, the nozzle may be shaped to provide a desired spray pattern. | 11-12-2015 |
| 20150335044 | PET FOOD AND METHOD OF MANUFACTURING PET FOOD - There is provided pet food including animal raw ingredients and a wetting agent, a moisture content being in a range of 11% by weight to 18% by weight, and a mastication property represented by a product of hardness, cohesiveness, and elasticity being in a range of 14.7 N to 41.2 N. | 11-26-2015 |
| 20160000138 | FOOD PROCESSING MACHINE - The invention relates to a food processing machine for processing food products, particularly seafood or vegetables for producing tempura, comprising: a dipping bath ( | 01-07-2016 |
| 20160007628 | CUTTER HAVING VARIED CAVITY DRAFT ANGLE | 01-14-2016 |
| 20160029654 | TAILORING THE WETTING AND LUBRICATION PROPERTIES OF EDIBLE FAT WITH LOW HLB EMULSIFIERS OR LECITHINS - Food products comprising a solid comestible component, wherein the solid comestible component has an oil content less than or equal to about 15 grams/ounce; and a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises an edible fat component; and an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein the emulsifier component or lecithin component is dispersed or solubilized in the edible fat component. Methods of producing such food products by dispersing or solubilizing the emulsifier component or lecithin component in the edible fat component to obtain the fat-emulsifier component; and topically applying the fat-emulsifier component to the solid comestible component. | 02-04-2016 |
| 20160081377 | Process For Making Microwaveable, Sugar-Free, Grain-Textured Milk And Cereal Bars And Finger-Foods Whereby Every Serving Can Be Eaten Completely Interchangeably With And Priced Competitively With A Bowl of Milk And Cereal - The present invention relates to a process for making milk and cereal bars and finger-foods; said process comprising the steps of: a) modifying raw, whole cereal grains so they become fully-cooked within 30 minutes; b) partially cooking every one to four ounces of modified cereal grains with every one half-cup of fluid-milk at 210° F. and discharging them from the cooker before the starch-granules in the grain-centers are gelatinized; c) depositing said partially-cooked grains into continuous sheets which are then cut into units; d) heating the units of c) with 450° F. blown-air in a convection-oven, and discharging said units from the oven either before or after the starch-granules in the grain-centers have become gelatinized; and e) freezing said units. | 03-24-2016 |
| 20160183569 | LEGUME SNACKS AND PROCESS FOR MANUFACTURE - A method of producing a legume snack, and a legume snack produced by said method. | 06-30-2016 |
| 20190142218 | SYSTEM AND METHOD FOR COOKING FOOD WITH RADIANT HEAT | 05-16-2019 |
